Stuffed Zucchini (Low Carb, Vegetarian/Vegan Option also). Great recipe for Stuffed Zucchini (Low Carb, Vegetarian/Vegan Option also). This is based on the vegetarian version however you can replace the mushroom for mince beef or even make a mushroom meat mix. With the deep, delicious flavor of oil-packed sun-dried tomatoes layered in for even more satisfaction.

But, a lot of vegetarian protein sources, beans and grains, happen to be high in carbs. I hope you find some inspiration below! Vegetarian Stuffed Peppers with Cauliflower Rice. You can have Stuffed Zucchini (Low Carb, Vegetarian/Vegan Option also) using 30 ingredients and 8 steps. Here is how you cook that.

Ingredients of Stuffed Zucchini (Low Carb, Vegetarian/Vegan Option also)

Prepare of The Sauce.
You need 700 ml of bottle Tomato Passata.
Prepare 1 Can of Chopped tomatoes.
It's 1 of Medium Onion (finely chopped).
You need 2 of Garlic Cloves (crushed).
Prepare 1-2 of whole dried Chili.
You need 1 tsp of Corriander Powder.
Prepare 1 tsp of Cumin Powder.
Prepare 1/2 tsp of Cayenne.
It's 1 tsp of Dried Mint.
It's 1 tsp of Ground Black Pepper.
You need 1/2 tbs of Salt.
You need of Zucchini Filling.
Prepare 300 gms of Cauliflower (processed).
It's 300 gms of Mushrooms (processed) or replace/mix with mince beef.
It's 1 of Medium Tomato (finely chopped).
Prepare 1 of Medium Onion (finely chopped).
Prepare 2 of Garlic Cloves (crushed).
You need 1 tbs of Fresh Parsley (finely chopped).
Prepare 1 tbs of Fresh Corriander (finely chopped).
Prepare 1 1/2 tbs of Pine Nuts.
You need 1 tbs of Dried Mint.
You need 2 tsp of Corriander Powder.
It's 2 tsp of Cumin Powder.
You need 2 tsp of Paprika Powder.
It's 1 tsp of Ground Black Pepper.
Prepare 1 tbs of salt (or to taste).
Prepare of Others.
You need 6 of Zucchinis (cored).
Prepare of Approx 2 cups water.

Vegan Zucchini Taco Boats from Making Thyme For Health. Veggies that grow above the ground are generally low-carb and veggies that grow below ground are usually higher in starch and carbs.. When you're craving a light and healthy meal or side, turn to these low-carb vegetarian recipes. They're packed full of flavor thanks to farm fresh veggies and herbs, and they're tasty enough to make any day of the week.

Stuffed Zucchini (Low Carb, Vegetarian/Vegan Option also) step by step

For the Sauce - prepare ingredients as per ingredients list. Saute the onion (in olive oil which I accidentally left out of the ingredients list) and garlic on low for approx 5mins. Add the chili, herbs and Spices and stir. Add the tinned tomato and passata and simmer on low..
While the sauce simmers, you can prepare the zucchini filling (I have included a pic of the meat mix version also).
For the zucchini filling, prepare the ingredients as per the ingredients list. Mix all of the ingredients together in a bowl. In a frying pan, add a tbs or so of oil and fry the filling mixture on low, stirring regularly for approx 7mins and set aside..
By this time, you can turn the sauce off and set aside. Take out a cup of the sauce and mix into the filling mixture..
To core the zucchini, use whichever utensils work for you. I use a combination of a knife, teaspoon, large spoon and a tea towel (wrapped around the spoon handle) 😂. You can also half the zucchini if you are using long green Zucchinis and core out each side rather than the whole zucchini..
Fill the cored zucchinis with the filling mixture..
Place the sauce on the bottom of the pot. Place the zucchini in the pot standing up right. Pour in around 1-2 cups Water. Cover and simmer for approx 45mins to an hour (or bake in an oven for an hour and half)..
Serve - I serve mine with a Greek or Coconut Yoghurt and or feta also 😁.

These healthy zucchini taco boats are easy to make and loaded with salsa, savory ground turkey, and taco spices. Ready in less than an hour and a staple Mexican-inspired dinner for Taco Tuesday or Cinco de Mayo! Move over, spiralized comfort foods; there's more than one way to turn your favorite dishes low carb and gluten-free. All aboard the zucchini train — err, zucchini boat. Once you halve a zucchini and scoop out the seeds, it's the perfect vessel for makeshift tacos, pizza or even burgers.